Guys. I hit the jackpot. I found a rum distillery NEAR MY HOUSE. And!!! They make completely amazing rum. It’s excellent. So Spiced Rum Cupcakes with Boozy Buttercream and Banana Waffles with Spiced Rum Pecan Syrup can happen ALL THE TIME now.
Not that there was a rum shortage before but there was for sure a GOOD rum shortage before.
I’m sorry I keep typing in all caps; I’m just excited.
When you go to a small local rum distillery, they tell you all about how they started, how they slept in a tent in the warehouse while they made their first big batch, how they figured out what works and what doesn’t, and then they let you taste everything. In case you wondered, the tasting was my favorite part.
Anyway, slightly drunk story short, I was totally inspired to make a whole bunch of rum things, and of course I started with breakfast.
To be fair, these waffles could for sure double as dessert. I would not begrudge you at all for topping them with a heaping scoop of vanilla ice cream. IN FACT! (sorry more caps), you could just make the syrup and serve it on ice cream and be a total hero.
The pecans in the syrup can be left out if you aren’t into nuts. I was summoning my favorite banana bread recipe when I made this which I have ironically posted nowhere (I’m hoarding it, I guess), and pecans beat walnuts in my banana bread universe. The waffles are fluffy with just the right amount of banana.
The trick to fluffy waffles is all in separating the eggs. Don’t skip that step! You’ll thank me.
If you love dessert-ey waffles you absolutely need to try this Funfetti Waffle Recipe. Or these 5-Minute Cinnamon Sugar Waffle Bites. Heyyyy! Those don’t even require mixing (they are made with biscuit dough).
Oh! Also note that the Spiced Rum Pecan Syrup was adapted from the Cinnamon Syrup in these Cinnamon Raisin Bread Pancakes. THAT recipe came from the book Stack Happy, written by Karly Campbell. If you love pancakes you need that book.
For the Waffles:
For the Syrup: